SPICED FISH BITES WITH CORIANDER SOUR CREAM
SPICED FISH BITES WITH CORIANDER SOUR CREAM
SHORT DESCRIPTION
Made from sustainably wild caught Hake in a crispy batter, Chef’s Choice Fish Bites are ideal for party platters or tapas plates and can also be added to salads. This recipe used cooling sour cream to balance the heat of Korean gochuchang paste and chilli.
Serves 2
INGREDIENTS
300 g I&J Fish Bites
150 g sour cream
1 cup fresh coriander
For glaze:
160 g sugar
50 g soy sauce
100 g Korean chilli paste
200 g gochujang paste
30 g pickled ginger juice
Juice of 2 limes
METHOD
1.
Measure sugar, soy sauce, chilli paste, gochujang and pickled ginger juice into a small pot, and slowly cook for 12 to 15 minutes over a low/medium heat until the glaze starts to thicken. Remove from the heat and add the lime juice. Set aside.
Measure sugar, soy sauce, chilli paste, gochujang and pickled ginger juice into a small pot, and slowly cook for 12 to 15 minutes over a low/medium heat until the glaze starts to thicken. Remove from the heat and add the lime juice. Set aside.
2.
Add the sour cream and coriander to a blender, and blend until smooth. Add salt to taste and set aside in a sauce bowl.
Add the sour cream and coriander to a blender, and blend until smooth. Add salt to taste and set aside in a sauce bowl.
3.
Deep-fry the Fish Bites at 170°C for approximately 5 minutes.
Deep-fry the Fish Bites at 170°C for approximately 5 minutes.
4.
Toss the Fish Bites in the glaze and serve with the coriander dipping sauce.
Toss the Fish Bites in the glaze and serve with the coriander dipping sauce.
HOT AND COLD
Made from sustainably wild caught Hake in a crispy batter, Chef’s Choice Fish Bites are ideal for party platters or tapas plates and can also be added to salads. This recipe used cooling sour cream to balance the heat of Korean gochuchang paste and chilli.
Serves 2
INGREDIENTS
300 g I&J Fish Bites
150 g sour cream
1 cup fresh coriander
For glaze:
160 g sugar
50 g soy sauce
100 g Korean chilli paste
200 g gochujang paste
30 g pickled ginger juice
Juice of 2 limes
METHOD
1.
Measure sugar, soy sauce, chilli paste, gochujang and pickled ginger juice into a small pot, and slowly cook for 12 to 15 minutes over a low/medium heat until the glaze starts to thicken. Remove from the heat and add the lime juice. Set aside.
Measure sugar, soy sauce, chilli paste, gochujang and pickled ginger juice into a small pot, and slowly cook for 12 to 15 minutes over a low/medium heat until the glaze starts to thicken. Remove from the heat and add the lime juice. Set aside.
2.
Add the sour cream and coriander to a blender, and blend until smooth. Add salt to taste and set aside in a sauce bowl.
Add the sour cream and coriander to a blender, and blend until smooth. Add salt to taste and set aside in a sauce bowl.
3.
Deep-fry the Fish Bites at 170°C for approximately 5 minutes.
Deep-fry the Fish Bites at 170°C for approximately 5 minutes.
4.
Toss the Fish Bites in the glaze and serve with the coriander dipping sauce.
Toss the Fish Bites in the glaze and serve with the coriander dipping sauce.
